Lettuce tsukemono maki with sesame vinegar sauce | Japan Rice
Inspired by Hiroshima-na onigiri, which are made by wrapping rice in pickled Hiroshima-na, I pickled lettuce and wrapped it in rice to make a type of hand-rolled sushi. The rich sesame vinegar sauce...
Ingredients
- lettuce1 head
- water1L<br>（33.8 oz）
- salt20g<br>（0.7 oz）
- dried kombu (dried kelp)10g<br>（0.3 oz）
- ready-to-eat rice* (can substitute cooked rice)※200g<br>（7.1oz）
- sesame paste20g<br>（0.7 oz）
- ground sesame20g<br>（0.7 oz）
- soy sauce25g<br>（0.8 oz）
- vinegar20g<br>（0.7 oz）
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